Beaten egg, often thinned with a little water, milk or cream and a pinch of salt, brushed on dough before baking for a golden, glossy finish, or used to seal pastry and stick crumbs.
Example: brushing croissants, brioche and pie crusts; sealing the edges of a Wellington or ravioli.
Chef’s tip: yolk and cream give the deepest colour; whole egg and water give shine; strain it for a smooth finish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
